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Rabbit Braised in Belgian Ale
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Prep Time:
20 minutes
Cook Time:
75 minutes
Total Time:
95 minutes
Tender rabbit braised in savory Belgian ale with onions and celery root.
Ingredients:
  • 1 (2 1/2 to 3 pound) rabbit, cut into 6 to 7 serving pieces (2 front legs, 2 back legs, the loin cut into 2 to 3 pieces), plus ribs and flap meat
  • Kosher salt
  • 1/2 cup all purpose flour for dredging
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons butter
  • 2 medium onions, sliced stem to root (about 2 1/2 cups sliced)
  • 4 to 6 whole cloves of garlic, peeled
  • 6 sprigs fresh thyme, tied together with kitchen string (or 1/2 teaspoon dried thyme)
  • 1 1/2 cups of Belgian ale, such as Chimay or Ommengang
  • 1/2 cup of chicken stock
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 celery root, peeled and diced
  • 2 teaspoons whole grained mustard
  • 2 teaspoons brown sugar
  • 1 tablespoon chopped fresh parsley
Instructions:
  • Season rabbit pieces generously with kosher salt on both sides and allow to rest for 30 minutes to 1 hour on a platter.
  • Coat rabbit in flour and brown in butter: Dust rabbit pieces with flour. In a large Dutch oven over medium heat, melt butter until foamy. Add rabbit pieces in a single layer. Sear for 5 to 6 minutes on each side until golden brown. Transfer to a plate.
  • Sauté the sliced onions in the pot until lightly browned, then stir in garlic cloves and thyme. Cook until onions are soft and garlic is fragrant, scraping up any browned bits from the bottom of the pot.
  • Pour in the Belgian ale followed by the stock on high heat. Allow it to simmer briefly before seasoning with half a teaspoon of salt and freshly ground black pepper.
  • Lay diced celery root over onions, then arrange browned rabbit pieces: Spread the celery root in a single layer over the onions. Arrange the browned rabbit pieces on top. Bring to a gentle simmer, cover, and cook over low heat for 45 minutes until rabbit is tender.
  • Finish sauce: Transfer rabbit pieces to a platter and keep warm. Increase heat to high to reduce liquid by one third. Lower heat, mix in mustard and sugar. Season with salt and pepper to taste.
  • Add the sliced flap meat, back and chest meat, and serving pieces back to the pot with the sauce. Cover and let it rewarm for a minute before serving.
  • Garnish generously with freshly chopped parsley and serve with your choice of crusty bread, egg noodles, or rice pilaf, and a refreshing glass of Belgian ale. Enjoy!

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